Roasted Bruschette Pasta

ceramic dish with bruschetta pasta with tomatoes on wooden background with gray napkin and fresh herbs arranged around it.

Bruschetta pasta - cooked pasta noodles served with rich roasted tomatoes that are tossed with balsamic, fresh basil, and lots of garlic. The simplest ingredients are used to make this quick and super flavorful pasta dinner!

Course Main Course

Cuisine American, Italian

Keyword bruschetta pasta, bruschetta pasta salad, roasted tomato pasta

Freezer Friendly No

Prep Time 1

Cook Time 15

Total Time 15

Servings

Calories 223kcal

Author Bethany Kramer

Ingredients

8 oz dry pasta noodles see notes for my pasta recommendations
1 1/2 - 2 cups grape or cherry tomatoes, halved or left whole
1 garlic clove, minced
1/2 teaspoon garlic powder
1/4 cup red onion, diced
1/4 cup fresh basil, chopped
1/4 cup balsamic vinegar
2 Tablespoons olive oil, divided
Parmean cheese *optional
salt & pepper to taste

Instructions

Preheat oven to 425F
Cook pasta: Bring a medium pot of well-salted water to a boil. Cook pasta according to box instructions until pasta is "al dente" in texture. Note: "al dente" means "to the tooth" – meaning your pasta shouldn't be too soft but should have a slight bite of texture to it!
Roast tomatoes: in a pan or skillet, toss tomatoes with 1 Tablespoon of olive oil, pinch of garlic powder, a pinch of salt, and minced garlic. Roast tomatoes for 10-13 minutes, or until tender and evenly roasted. Note: if using larger tomatoes, you will need to cut them into smaller pieces for them to roast in time.
Mix bruschetta ingredients: when tomatoes are finished, add them to a bowl with balsamic vinegar, 1/2 teaspoon garlic powder, diced red onion, chopped basil, and a generous pinch of cracked black pepper. Mix ingredients together.
Add tomatoes to pasta: when pasta is finished cooking drain off water, then toss tomato mixture with pasta noodles and 1 Tablespoon of olive oil. Top with fresh parmesan cheese and serve right away or serve cold as a pasta salad!

Notes

Types of pasta to use - we love serving this recipe with just about any pasta noodle! Some of our favorites are orecchiette, spaghetti, rotini, farfalle, or small shells.

Make it gluten-free - you can also make this recipe gluten-free by using our favorite brown rice pasta or chickpea noodles!

Make it vegan - if you are plant-based or vegan, then leave out the parmesan cheese and enjoy the recipe as is or with vegan parmesan.

Add protein - make it a complete meal by serving this pasta with grilled chicken, white fish, or add white beans or garbanzo beans for plant-based protein.

Nutrition